Éclair Class programs reach a new level of precision when taught by the world-renowned Chef Yun Eunyoung, founder of Garuharu. In this specialized on-demand course, you will dive into the minimalist pastry style that has redefined the modern éclair. Joining this Éclair Class means mastering the delicate balance between a perfectly hollow, golden pâte à choux and the sophisticated, multi-layered fillings that characterize the Garuharu signature.
Designed for pastry professionals seeking aesthetic and technical perfection, this Éclair Class focuses on “Structural Expansion.” You will learn the systems to produce an Éclair Class standard shell: uniform, straight, and capable of holding a high volume of filling without becoming soggy.
The foundation of any successful éclair is the dough. We explore the specific hydration levels and flour choices that Chef Yun Eunyoung uses to achieve her legendary results. The Éclair Class guides you through the piping and baking curves required to prevent cracks and ensure a smooth, paint-like surface on every shell.
We also tackle the Saint Honoré Éclair, a masterclass in texture. You will learn to incorporate Almond Praliné and a stable Crème Diplomate that provides a rich mouthfeel while remaining light enough to maintain the éclair’s structural integrity.
The second module of the Éclair Class focuses on the Earl Grey Éclair. You will learn advanced infusion techniques to capture the floral bergamot notes without any bitterness. Chef Eunyoung also shares her secrets for elegant, minimalist decoration, using botanicals and precise piping to create a visually stunning product.
By the end of this Éclair Class, you will have mastered the “Garuharu Method,” allowing you to produce éclairs that are not only delicious but are true works of edible art, ready for the most demanding luxury pastry counters.
Saint Honoré Éclair:
Earl Grey Éclair
What is included in the recipe?
Recommendations and rules:
